Makes 2 Servings
If you want to make more than two servings, do so in seperate batches- one recipe fills a large skillet but serve while piping hot and stir the sauce frequently while serving. Everyone peels their own shrimp at the table and stirs the shrimp in the sauce along with dipping french bread in the sauce!
2 dozen large shrimp with shells - about 1 pound
Seasoning Mix:
1 teaspoon ground red pepper- preferably cayenne
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon rosemary leaves crushed
1/8 teaspoon oregano leaves
1 stick plus 5 tablespoons unsalted butter -total needed
1 & 1/2 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1/2 cup basic shrimp stock - to make:peel 2 raw shrimp and put shells in 1 cup boiling water
1/4 cup beer at room temperature
Rinse the shrimp in cold water and drain well. In a small bowl combine the seasoning mix ingredients. In a large skillet combine 1 stick of butter, garlic, Worcestershire and seasoning mix over high heat. When the butter is melted, add the shrimp. Cook 2 minutes, shaking the pan vs stirring in a back and forth motion. Add the remaining 5 tablespoons butter and the stock, cook and shake pan 2 minutes. Add beer and cook and shake 2 minutes. Remove from heat. Serve immediately in bowls with lots of French bread on the side or on a platter with cooked rice mounded in the middle and shrimp and sauce surrounding it.
ie: Lagniappe: a certain percentage of oil is released when butter is melted, shaking the pan in back and forth motion and addition of stock to the butter keeps the sauce from deprecating and having an oily texture- stirring doesn't produce the same effect
